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Ingredients
Scale
- 1 cup (104 grams) graham cracker crumbs
- ¼ cup (50 grams) granulated sugar
- 4 tablespoons (56 grams) butter, melted
- Pinch of salt
- 2 packages (454 grams) cream cheese (8 ounces each), softened
- ¾ cup (150 grams) granulated sugar
- 1 tablespoon (8 grams) all-purpose flour
- 2 teaspoons (9.86 ml) vanilla extract
- 1 teaspoon (5 ml) lemon juice
- 2 eggs
- 1 egg yolk
- ¼ cup (60 grams) sour cream
Instructions
- Mix graham cracker crumbs, ¼ cup granulated sugar, melted butter, and salt in a bowl.
- Distribute crumb mixture into muffin cups and press down.
- Bake crusts at 350°F (177°C) for 5 minutes and let cool.
- Beat softened cream cheese until smooth.
- Gradually add ¾ cup granulated sugar and mix until fluffy.
- Add flour, vanilla extract, and lemon juice; mix on low speed.
- Add eggs and egg yolk one at a time, mixing until blended.
- Fold in sour cream gently.
- Fill muffin cups with the cheesecake filling.
- Bake at 350°F (177°C) for 18-20 minutes.
- Cool in the oven for 30-60 minutes and refrigerate for at least 2 hours.
Notes
Start with room temperature ingredients for better blending.
Avoid overmixing after adding eggs to prevent cracks.
These cheesecakes can be made 2 days in advance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 10
- Sodium: 200
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 0
- Protein: 3
- Cholesterol: 80